In a medium pot, heat the extra virgin olive oil over medium heat. Add the minced garlic and cook for about 1 minute until fragrant and slightly softened, being careful not to let it brown.

Stir in the ground cumin and harissa paste, cooking for another 30 seconds to toast the spices and release their deep aromas.

Add the drained chickpeas, reserved chickpea liquid, and vegetable broth to the pot, stirring well to combine all ingredients. Bring the mixture to a boil over medium-high heat.

Once boiling, reduce the heat to low and let the soup simmer uncovered for 15 minutes, allowing the chickpeas to absorb the garlic and cumin flavors. Use the back of a wooden spoon to mash a few chickpeas against the side of the pot to thicken the broth.

While the soup simmers, poach the four eggs in a separate pot of gently simmering water with a splash of vinegar for 3 to 4 minutes until the whites are set but the yolks remain runny.

Stir the fresh lemon juice into the soup and season with salt and black pepper to taste, then remove the pot from the heat.

To serve, place a handful of torn day-old crusty bread into the bottom of each bowl, ladle the hot chickpea soup directly over the bread to soften it, and top each bowl with a poached egg and an extra drizzle of olive oil.